Cream Cheese Chocolate Chip Cookies 

About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!

These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.

Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!

Cream Cheese Chocolate Chip Cookies

1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks

Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy. 

Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture. 

Beat in the large egg. 

Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper. 

Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets. 

Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets. 




Tasty Recipe Box

I am so excited to announce the formation of a brand new Facebook group! “Tasty Recipe Box” is a NEW recipe sharing group for people who love to cook, love to bake and love to eat! Anything and everything food related can be talked about and shared there. Please – I encourage you – to post recipes, share and encourage each other with kitchen tips and tricks, share pictures, ask questions, invite your family and friends, spread the word and above all else – have fun! I love collecting recipes – cookbooks – hearing, seeing and sharing new recipes – and this new space is perfect for that! I have invited a lot of you – who I think will enjoy the group – if not just opt out. If you did not get an invite – join us by searching for “Tasty Recipe Box” in the Facebook group search engine. Here we go!!! 



The announcements today just keep coming! Guess what!? My cookbook – originally scheduled to be released September 27th, has been MOVED UP and will now be released on SEPTEMBER 9th!!! I am so excited about this! WhooHoo!!!

If you have not preordered your copy there is still time! Send $15 total (this includes shipping and handling) via check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. 

You can also pay online through “PayPal”. My account there is If you’re interested in 4 or more books, I will drop the shipping and handling charges. 

Please include your mailing address and to whom you would like the book(s) autographed. 

Thank you so much for those who have already preordered! 

Just a few more days!!! 


Blaise the Baker: Cookbook 

I am SO EXCITED to announce that my cookbook has been COMPLETED!!! I have been working on this project for 2 1/2 years! All the recipes have been tested multiple times by my recipe testers, family members and myself. I have categorized my recipes, and they have been typed and formatted. 

My cookbook has taken several new turns since I first started working on it, but each and every new turn and new opportunity that presented itself to me, opened up a clearer path for me in how the finished cookbook ultimately should be. What is included in the cookbook will be some of my most popular “Blaise the Baker” recipes, some of my most popular “Chew This” column recipes, as well as TONS of NEW recipes that I have not published anywhere else! 

It has been a learning experience, and a growing experience and I am thankful for that. What is next? Deciding on HOW I want it published. I am working with a couple of agents as well as working alongside several friends who have walked this same path before. 

Currently there are two main publishing houses that my work has been submitted to. I am also thinking about self-publishing and working with friends who have been and worked in that area as well. Right now my options are OPEN, and I am looking to see what the best fit for ME will be. 

Decisions will be made soon – so stay tuned right here, on my blog as well as on my social media. I am so excited about this and I am so thankful for all of you who have taken this journey with me. 

As soon as things are decided, and I know more about the future of my cookbook (including the title – I have a couple different ideas) I will update everyone. STAY TUNED FOR MORE and thank you all for the dedication, support and feedback.


Brown Sugar Chocolate Chip Cookies

I told someone awhile back that I could literally write a book on chocolate chip cookies… I love them, and always love trying new and exciting recipes. This recipe does not contain anything out of this world unique, but the combination of ingredients and flavors truly make a delicious cookie…

Brown Sugar Chocolate Chip Cookies Blaise the Baker

Brown Sugar Chocolate Chip Cookies

2/3 cup solid vegetable shortening
2/3 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie)

Start by preheating your oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine the solid vegetable shortening, unsalted butter, white granulated sugar and light brown sugar and beat until light and fluffy.

Beat in the eggs, one at a time, before stirring in the pure vanilla extract.

Next, add in the white all-purpose flour, baking soda and salt. No need to add in increments here – just add it all at once and stir until everything is combined.

Last, add in the flour covered chocolate chips and stir until combine.

Place tablespoon size amounts on parchment paper lined baking sheets and bake in preheated oven for about 15 minutes, or until lightly golden brown.

Remove from oven and allow to cool on the baking sheets.



Glenna’s Butterscotch Pie with Meringue

My Grandma Barbra mentioned to me that she would love a butterscotch pie with meringue on top. I really wanted to make one for her, but I have not really “experimented” with butterscotch a lot – because I do not like it! Much like coconut – I have never liked butterscotch… At least I did not think I did.

Grandma told me she usually used a recipe in her old “Kennard Friends Church” cookbook from her friend Glenna Womack. I found the recipe and decided to give it a try.

I am so glad I did! It resulted in a delicious pie that my Grandma Barbra absolutely loved! And – it made a butterscotch fan out of me…something I did not think could happen.

The pie crust recipe is my Grandma Barbra’s recipe. The butterscotch filling, and meringue is Glenna’s recipes. Shout-out and special thanks to Glenna for allowing me to share with all of you, her recipe…

Butterscotch Pie Blaise the Baker

Glenna’s Butterscotch Pie with Meringue

For the pie crust…

1 cup white all-purpose flour
1/3 cup solid vegetable shortening
1/2 teaspoon salt
2 tablespoons ice water

For the butterscotch filling…

3/4 cup brown sugar, lightly packed
1/3 cup white all-purpose flour
1/4 teaspoon salt
2 cups white whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
3 tablespoons salted butter

For the meringue topping…

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons white granulated sugar

Start by preheating the oven to 350 degrees F.

Make the pie crust by combining the white all-purpose flour, solid vegetable shortening and salt in a large bowl with a fork or pastry cutter. You can also use your fingers. What you are looking for here, are small “gravel-like” pieces to ensure that the shortening is throughout and combined. Next, add the ice water and stir together until a ball of dough forms. Take the dough, and place between two pieces of parchment paper.

Roll the dough until about 1/2-inch thick, between the pieces of parchment. Once rolled to 1/2-inch thickness, gently peel off the top piece of parchment paper. Place your 9-inch pie plate on top of dough, bottom of the pie plate facing you, and flip over. Gently remove the parchment, and lightly tuck your pie crust into the pie shell. If it rips or tears – that is ok. Just take a little water, and “glue” the pieces back together. It will bake fine. Homemade is the look we are going for here – not professional.

Place this in your preheated oven for 18 minutes, until lightly golden brown.

In the meantime, in a medium saucepan over medium heat, combine the brown sugar, all-purpose flour and salt. Gradually stir in the white whole milk, and cook over medium heat until bubbly. Cook and stir this mixture for 2 minutes.

Once cooked, remove from the heat. In a small bowl, place the 3 egg yolks. Take a little of the hot butterscotch mixture, and stir it quickly into the eggs to temper them. This will help you not have “scrambled eggs” in the pie. Once the eggs are brought up to the same temperature as the butterscotch mixture, add everything back into the main saucepan and stir quickly. Place it back on medium heat and cook 2 more minutes, stirring constantly.

After 2 minutes, remove from the heat and whisk in the salted butter and pure vanilla extract. Pour this mixture into the baked pie shell and allow to cool slightly.

Next, make the meringue by combining the large egg whites, pure vanilla extract and cream of tarter in a large bowl. Using an electric mixer (or your arm and a wire whisk if feeling confident and strong) beat the mixture until soft peaks are formed.

Gradually add in the white granulated sugar, while still continuing to beat the egg whites. Beat this mixture until stiff peaks are formed. The whole process should take around 7 minutes depending on the speed of your mixer. If using your arm and a whisk, it will be considerable longer.

Once the stiff peaks are formed, spoon the meringue over the top of the pie, sealing to the edge of the pie. With the back of a spoon, make little “peaks” and mountains. This will give good color once baked.

Place in preheated 350 degree F oven for 15 minutes until the meringue tips are golden brown.

Remove, allow to cool before cutting. Once cut and served, store in refrigerator.



Cookbook Corner – The Baking Bible

The Baking Bible Blaise the Baker Cookbook Corner

“The Baking Bible” By: Rose Levy Beranbaum

Rose Levy Beranbaum is the queen – the absolute QUEEN of baking books (anyone heard of “The Cake Bible”!? It changed my life…) and this book is the absolute best work she’s done so far… “The Baking Bible” is a MUST for all of those who love to bake! The tips, tricks, techniques and recipes that fill this book are way to numerous to list here in a single posting – but let me tell you – wow!

Amazing book…

Let me list some of my favorite recipes so you will know what types of deliciousness fills this book. There are numerous delicious recipes for cakes, cupcakes, pies, tarts, cookies, candy, breads, on and on and on. It’s fabulous. Let me share some of the recipes… How does a Blueberry Buckle sound? Cran-Raspberry Upside-Down Cake, Pink Pearl Lady Cake, White Chocolate Cupcakes with Raspberry Mousseline, Banana Split Chiffon Cake, Lemon Icebox Cake, The Polish Princess, Marble White and Dark Chocolate Cheesecake, Flaky Cream Cheese Scones, Sour Cherry Pie, Frozen Lime Meringue Pie, Pumpkin Pecan Pie, Molasses Sugar Butter Cookies, Lemon Jammies, Woody’s Black and White Brownies, Praline Pecan Meringue Ice Cream Sandwiches, Crumpets, Babka, Monkey Dunkey Bread, Caramel Buns and even Sour Cherry and Currant Jam!

How delicious do all of those recipes sound?! Imagine these – and so many more, that fill this amazing book. This cookbook just goes to prove, once again, that Rose is the Queen of the baking book world…

To buy “The Baking Bible”, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Houghton Mifflin Harcourt and Rose Levy Beranbaum for this opportunity.


Cookbook Corner – Sugar Rush

Time for another “Cookbook Corner”! 

Sugar Rush Cookbook Blog

“Sugar Rush” By: Johnny Iuzzini

Let me just start off by saying that if you buy this book for nothing more than the photograph on page 197 I will NOT hold it against you! Ha!

I absolutely LOVED this book! To start with, I am a huge Johnny Iuzzini fan and have followed his career for the past several years. I was SO excited when his first cookbook “Dessert Fourplay” came out that I preordered it immediately as it became available. As soon as it came, I ripped into the packaging, took out the book and flipped through it. I was (I will admit) a little…disappointed! It was “gourmet” desserts that required special equipment, ingredients and patience that I just simply did not have. Where are the recipes for cookies, brownies, cakes or pies!? I enjoyed the pictures in “Dessert Fourplay” but that was about it… I put it on my book shelf and it has been there ever since.

THIS book though (his 2nd and follow up) is BEYOND what I was wanting (and hoping for) with the first! It is made more for the “home baker”. Everywhere, scattered throughout the book, are the recipes I was looking for the first time around! Brownies, cakes, cookies, pies and tarts fill this beautifully done book!

It is divided into the following categories…

Custards and Creamy Desserts such as “Malted Chocolate Ice Cream” (page 35), “Banana Pastry Cream” (page 44), “Chocolate Pudding” (page 59) and “Apricot Custard Tart” (page 64).

Eggs and Meringue recipes such as “Champagne Sabayon” (page 87), “Blackberry Soufflés” (page 108), “Espresso Marshmallows” (page 116) and “Coffee-Cardamom Éclairs” (page 123).

Caramel recipes like “Salted Caramels” (page 152), “Individual Caramel Apple and Sweet Potato Bread Puddings” (page 156), “Sticky Caramel Date Cake” (page 158 and more on this later…) and “Smack Caramel Corn” (page 165).

Cakes, Cupcakes, Brownies, and Muffin recipes such as “Banana-Walnut Sheet Cake” (page 178), “Crumb Cake” (page 184), “Pineapple Upside Down Cakes” (page 189), “Chocolate Cupcakes” (page 196), “Olive Oil Sponge Cake” (page 201), “Flourless Chocolate Meringue Cake” (page 205) and “Zucchini Roasted Corn Muffins (page 214).

Cookies, Tea Cakes, and Biscuit recipes like “Killer Chocolate Chip Cookies” (page 220), “Pecan Shortbread” (page 232), “Play Date Cookies” (page 240), “Chocolate Snowballs” (page 245) and “Fluffy Buttermilk Biscuits” (page 250).

Tarts, Cobblers, and Crisp recipes such as “Double-Lemon Tarts” (page 268), “Strawberry-Tarragon Tart” (page 275), “Smoky Chocolate-Ginger Ganache Tart” (page 281), and “Cherry Crisp” (page 286).

Yeast Dough recipes like “Brioche” (page 292), “Panettone” (page 299), “Cinnamon Rolls” (page 304) and “Fresh Yeast Donuts” (page 306).

Glazes, Frostings, Fillings, and Sauce recipes such as “Vanilla Buttercream” (page 319), “Orange Curd” (page 324), “Shiny Chocolate Glaze” (page 328), and “Candied Citrus Peel” (page 332).

Building a Balanced Dessert recipes like “Tropical Pavlova” (page 338), “Triple Chocolate Mousse Torte” (page 339) and “Vanilla-Banana Caramel Cake” (page 340).

All sound delicious, right!? Tell me about it…and you should see the pictures! The book is worth the price alone just for the deliciously photographed desserts.

Oh – and the introduction is written by Dorie Greenspan! I found the introduction to be warmly written, and found Dorie’s personal story about her and her son calling on Johnny for help to be truly heart warming…

Ok – back to the “Sticky Caramel Date Cake” (page 158) that I was discussing earlier… I LOVE this cake and love this recipe! It turned out perfectly…although I am not sure I did the “water bath” part correctly…but it still turned out good! I remember when Haagen-Dazs had an ice cream called “Sticky Toffee Pudding”. Anyone remember that!? It was AMAZING! It was “limited edition” and is not around anymore (unfortunately) but I remember eating at least 20 containers that summer! Ha! No joke… THAT started my love for the sticky toffee cake, the date cakes, etc.

Anyways – back to the book – buy it! I highly recommend those that love baking to buy this book! It is one of the most beautifully photographed cookbooks I have seen in awhile…

To buy the book, please click here…

To learn more about Johnny, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.


Cookbook Corner – Blue Ribbon Baking from a Redneck Kitchen

This round of “Cookbook Corner” goes to…

Blue Ribbon Baking Blog

“Blue Ribbon Baking from a Redneck Kitchen” By: Francine Bryson

Before you STOP reading – let me explain something. I felt more than a little questionable when I picked this latest cookbook up to read and bake from…and let me tell you – I was pleasantly surprised! It was everything that I thought it would be…on a positive note – with more than a few things I really enjoyed. Let me explain…

I remember watching CBS’s “The American Baking Competition” over the course of several weeks, and I remember Francine Bryson being on the show. She was my favorite contender because she used butter, butter and more butter in her desserts – oh and a little shortening, chocolate, heavy whipping cream and plenty of sugar (brown and white).

I KNEW what to expect when I picked this book up – and I was right. Recipes such as “Chocolate Silk Pie” (page 36), “Redneck Danish Cookies for a Crowd” (page 64), “Fudge Cake” (page 97), “Granny’s Queen Cake” (page 102) and “Turtle Cheesecake” (page 140) filled the book – all using plenty of butter…and this was expected.

What WAS NOT expected was the sweet stories sprinkled throughout. Stories about Francine’s mom, grandma, and family members filled the pages…and I immediately knew (after reading several “LOL” funny stories) that I would love this book – and love I did!

The book is divided up into the following categories…

Pies / Cookies and Bars / Cakes Like Granny Made / Cheesecakes / Sunday Go-To Meeting / Baked Goods to Show Off / Biscuits and Breads / Candy and Truffles

Each section is filled with delicious recipes and beautiful pictures. The stories that go along with each recipe are worth the price of the book alone. Some are hilarious – others are touching. Francine loves her family and through these stories – you can tell just how deep her love goes.

The recipes, I admit, are not “earth shattering!” but they are delicious tried and true FAMILY delicious recipes – and I really respect that. Francine shows her love through baking – and this book is her love note.

I have tried only three recipes from this book “Fudge Cake” (page 97), “Honey Bun Cake” (page 150) and “Apple Pie Bread” (page 196) and all three turned out perfectly. They were delicious and full of flavor – not at all dated.

I have several sticky notes attached to several other recipes that I am wanting to try – and I can not wait to get started!

I highly recommend this book for those who love baking and for those who love good family stories…

To learn more about the book, please click here…

To buy the book, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.